Guangqiang Wei
650201, China
Last Updated: 09/26/2026
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Found 29 publications
Effect of Moringa oleifera Seeds Rennet on the Quality of Mozzarella Cheese and Proteomic Identification and Molecular Docking Analysis of Fermentation-Derived Peptides.
Journal: Journal of agricultural and food chemistry
Published: July 01, 2026
Identification and structural characterization of a novel antioxidant tripeptide RGW from Rubing whey and its protective effect against oxidative stress.
Journal: Food research international (Ottawa, Ont.)
Published: June 16, 2026
Reshaping microbial function through Blastobotrys adeninivorans bioaugmentation to enhance flavor quality in ripened pu-erh tea: Insights from multi-omics analysis.
Journal: International journal of food microbiology
Published: March 16, 2026
Gas chromatography-mass spectrometry, electronic tongue, and electronic nose characterization of mozzarella cheese flavor characteristics based on Moringa oleifera seed rennet.
Journal: Journal of dairy science
Published: March 15, 2026
Moringa oleifera seed rennet as a novel hydrocolloid coagulant in the production of mozzarella cheese: Effects on function, texture, structure, and rheology.
Journal: Journal of dairy science
Published: January 27, 2026
Carboxymethyl β-cyclodextrin-loaded buffalo milk peptide nanoparticles ameliorate dextran sodium sulfate-induced intestinal mucosal injury in mice.
Journal: Journal of dairy science
Published: December 17, 2025
Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc × (Gaoligongshan × Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation.
Journal: Journal of agricultural and food chemistry
Published: September 17, 2025
Bioactive Peptides Derived From Chinese Acid-Curd Cheeses: A Comprehensive Review of Formation, Identification, Biological Activities, and Structure-Activity Relationships.
Journal: Comprehensive reviews in food science and food safety
Published: September 13, 2025
Quality evaluation of low-fat buffalo milk yogurt using ultrasound combined with microbial transglutaminase treatment.
Journal: International journal of biological macromolecules
Published: August 15, 2025
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22.
Journal: Food research international (Ottawa, Ont.)
Published: August 08, 2025
Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study.
Journal: Foods (Basel, Switzerland)
Published: July 22, 2025
Dissecting the High Esterase/Lipase Activity and Probiotic Traits in Lactiplantibacillus plantarum B22: A Genome-Guided Functional Characterization.
Journal: Foods (Basel, Switzerland)
Published: June 10, 2025
Last Updated: 09/26/2026